Go Back
–+ servings
Honey Harissa Chicken Bowls with Whipped Feta

Honey Harissa Chicken Bowls with Whipped Feta (Cava Copycat)

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 560
Ingredients Method Nutrition

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces halal
  • 2 tbsp mild Tunisian red harissa paste adjust to spice tolerance
  • 2 tbsp raw wildflower honey adds glossy caramelization
  • 2 tbsp extra virgin olive oil cold-pressed
  • 1 tbsp freshly squeezed lemon juice tenderizes the chicken
  • 3 cloves garlic, finely minced
  • 1 tsp ground cumin warm earthy note
  • 1 tsp smoked paprika sweet smoky aroma
  • 1 tsp fine sea salt & fresh cracked black pepper to taste
  • 7 oz authentic Greek sheep milk feta cheese in brine, drained
  • 1/3 cup whole milk Greek yogurt thick & creamy
  • 2 tbsp extra virgin olive oil plus more for drizzling
  • 1 tbsp fresh lemon juice brightens richness
  • 1 small clove garlic, grated subtle bite
  • 2 cups cooked pearl couscous or fluffy quinoa seasoned with salt & lemon
  • 2 medium Persian cucumbers, diced crisp crunch
  • 1/2 cup quick-pickled red onion slices tangy ruby contrast
  • 1/3 cup Kalamata olives, pitted and halved salty umami
  • 1/4 cup fresh mint leaves and parsley fronds, chopped refreshing herbal finish
  • 4 warm wedges artisan pita bread optional for scooping

Method
 

  1. Marinate Chicken: In a mixing bowl, whisk together harissa paste, honey, olive oil, lemon juice, minced garlic, cumin, smoked paprika, salt, and black pepper. Add diced chicken thighs and toss thoroughly to coat every piece. Let marinate for at least 15 minutes at room temperature (or up to 8 hours refrigerated).
  2. Whip the Feta: Place crumbled feta cheese, Greek yogurt, olive oil, lemon juice, and grated garlic into a food processor or high-speed blender. Blend on high speed for 60 to 90 seconds, scraping down the sides as needed, until the texture becomes silky smooth and cloud-like. Taste and adjust lemon juice if desired.
  3. Sear Chicken: Heat a large cast-iron skillet or grill pan over medium-high heat with 1 tablespoon of olive oil. Once shimmering hot, add chicken in a single layer without overcrowding. Sear undisturbed for 4 to 5 minutes until deep golden-brown caramelized grill marks form. Flip and cook for another 3 to 4 minutes until juices run clear and internal temp reaches 165°F (74°C). Brush remaining pan glaze over the chicken and remove from heat.
  4. Assemble Grain Bowls: Divide warm seasoned pearl couscous evenly into 4 wide shallow bowls. Top each bowl with sliced charred honey harissa chicken, a generous swoop of velvety whipped feta, diced cucumbers, quick-pickled red onions, and Kalamata olives.
  5. Garnish & Serve: Drizzle each bowl with extra virgin olive oil, sprinkle with fresh mint leaves and parsley, and serve immediately with warm fluffy pita bread on the side.

Nutrition

Calories: 560kcalCarbohydrates: 44gProtein: 42gFat: 24gSaturated Fat: 8gCholesterol: 145mgSodium: 780mgPotassium: 620mgFiber: 5gSugar: 11gVitamin A: 18IUVitamin C: 22mgCalcium: 25mgIron: 20mg

Tried this recipe?

Let us know how it was!